Birthday Pie by Dmcavanagh

"Sourdough crust, cold fermented for 3 days, was the base for this NY Style pie. Gold Medal bread flour made for a very crispy crust. Simply topped with mozzarella from a local source (Cappiello's from Schenectady, NY), and a sauce of uncooked Sclafani crushed tomatoes seasoned with oregano, basil, garlic, sea salt, and black pepper. Cooked on preheated stone in a 550 degree oven for 9 minutes. Favorite pie of my son A.J. who was celebrating his 28th birthday. I made it a 16 incher so it would fit the stone. Normally I would use this same dough for an 18" spread on a screen." —dmcavanagh

TXCraig1's Cheese and Calabrian Chiles

"This pie was topped with tomato, sliced dry whole milk mozzarella, and a tiny pinch of oregano. After the bake I spooned on chopped Calabrian chilies sautéed in EVOO and a generous dose of the resulting chile oil." —TXCraig1

"Swirl" Pie by Olsonmatt

"Here's a pizza from last weekend. I was trying to make a "swirl" pie. You can't really see the swirl, but the pizza was interesting. I used a blend of aged mozz and sharp cheddar. I've never tried using cheddar before, but was instantly reminded of all the Greek pizza I've eaten growing up in, and living in Massachusetts. My wife smartly pointed out that the bits of cheddar melted onto the rim really made it seem that way. The cheddar crisps up in a way that mozzarella doesn't. Dough was my standard 63% hydration made with KABF and aged for three days." —olsonmatt

Feedmittens' Pepperoni, Mushroom, and Onion Pie

"This is one of the pies I made this past week in my gas oven at home. It's a double oven and I baked it at 550 degrees in the top (smaller) oven on a stone that had been heating at that temp for an hour. Simple cheese / pepperoni that came out nicely (a little too charred up top) with some diced onions and mushrooms underneath the cheese to add flavor." —feedmittens

Baked Potato, Leek, and Black Truffle Pie from Jimmyg

"This pizza was topped with gruyere and mozzarella cheeses, leeks, crumbled baked potato, crimini mushrooms, olive oil and finished with black winter truffles out of the oven. The flavors were truly out of this world. " —Jimmyg

Freest Rolexes Go-To Peppi-Mush

"I was lazy last week and bought some dough from my local grocer. I split that in half with a bench scraper, which yielded oblong dough segments and consequently oblong pizzas. Sauce is from Cook's Illustrated thin crust pizza recipe. Cheese is mozz, Parm, and Parm-Reg (I had small amounts of both on hand). The mushrooms were sautéed for a bit, then hit with amontillado sherry, but I should have cooked them a bit longer. The pepperonis were pepperonis. Nothing too fancy, but peppi-mush is my go-to pizza." —Freest Rolexes

Merguez Sausage Potato Pizza by amusebouche1

"The other day I found a recipe for lamb stew, I thought I would turn it upside down on a pizza. Yukon gold potatoes dusted with madras curry powder, cumin, and lamb sausage. Cooked and topped with feta, bacon, onions, roasted carrots, broiled and finished with scallions and tzatziki. More pics here." —amusebouche1

Devin's Game Night Pizza by dhorst

"This is one of two pies I made for my favorite guy at work for his game night with his buddies. Homemade sourdough, 55% hydration with half and half KA bread flour and KA a.p. flour. Cold bulk rise for 12 hours, and two hour rise, after being rounded. Topped with Sclafani crushed tomatoes, low moisture mozzarella, MY HOMEMADE MEATBALLS and pepperoni. 625F for 8 minutes. Finished post bake with Parm reg. and dried oregano. Hey, Devin convinced his friends to wait for 1 1/2 hours to get pizza from Paulie Gee's when down in NYC for Comic-Con. He's so down in my book!" —dhorst

Billgraney's Garlic Sausage Pesto Pizza

Layer Dip Pie by Girl Loves Pizza

"This pizza tasted like layer dip with a crispy, chip-like crust. I spread a thin layer of the smashed pinto beans on homemade pre-baked dough. Then I spread on a thick layer guacamole. Next, I added a layer of salsa and cheddar cheese. Finally, I topped the pizza with a few chopped onions and sliced black olives. I put the pizza back in the oven for 8 minutes at 450." —Girl Loves Pizza

ESNY1077's Jalapeno and Hot Sopressata

"A hot sopressata and fresh jalapeno pie using a NY style pizza dough. Got the sopressata cut extra thick and I sliced the jalapenos extra thin (felt like Paulie slicing garlic in Goodfellas). The sopressata got a great char on the edge, but the thick cut kept it nice and chewy in the middle. Might have to go to serrano peppers next time as the jalapenos were barely spicier than bell peppers." —ESNY1077

Norma's Deck Oven Caputo

"This was my next attempt for a Caputo pizza made in a deck oven. This attempt turned out much better than my last attempt. The rim was so moist and airy, and the bottom crust was just about right for my tastes. I added a few other ingredients to the formulation, such as dried whole eggs, dry malt, and molasses. The taste of this pizza was a lot different than my other pizza attempts. Here's a link to my blog with the other pictures." —Norma427

Sun-dried Tomato and Salami Pie by tomdorkey

"Here is the way it looked coming off the stone on my new metal pizza peel. Ingredients were fresh mozzarella, sun dried tomatoes, peppered salami, red pepper flakes, fresh ground pepper, a blend of Parmesan and herbs, a sprinkle of olive oil, and a base of Mario Batali's tomato sauce, which I needed to use up." —tomdorkey

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